Lamb Tagine With Preserved Lemon and Olives Recipe

Name: Lamb Tagine With Preserved Lemon and Olives Recipe
Prep time: 15 min
Cook time: 210 min
Total time: 225 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 1/2 pounds (700 grams) lamb, cut into 3-inch pieces; 1 large onion, finely chopped; 2 cloves garlic, finely chopped or pressed; 1/3 cup olive oil; 1/2 teaspoon smen (Moroccan preserved butter), optional; 1 teaspoon ginger; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon turmeric; 1/2 teaspoon saffron threads, crumbled; 1/4 teaspoon ras el hanout, optional; 1 handful fresh parsley and cilantro sprigs, tied into a bunch; 2 1/2 cups water; 1 large handful of red or green olives, or a combination; 1 preserved lemon, quartered and seeds removed

A traditional Moroccan slow-cooked dish prepared in a tagine, featuring lamb (or beef/goat) with preserved lemons and olives.

⭐ 3.6 (48 reviews) Prep: 15 minCook: 210 minTotal: 225 minYields: 4 servings

Category Tags:

Dinner Entree Main Course

Cuisine Tags:

Moroccan

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Instructions

Finely chop preserved lemon flesh and mix with meat, onions, garlic, spices, and half of the olive oil.
Pour the remaining olive oil into a tagine. Add the meat mixture, placing meat bone- or fat-side down.
Top with parsley and cilantro, add water, cover the tagine, and bring to a simmer over medium-low heat.
Cook undisturbed for 2 hours, maintaining a gentle simmer.
After 2 hours, add preserved lemon peels and olives; add more water if needed.
Continue cooking covered for at least 1 hour, or until the meat is tender. Reduce liquids as desired, then serve with bread.